Beef Poblano Casserole (Print Version)
# Ingredients:
→ Peppers
01 -
4 big poblano peppers, roasted and seeds taken out
→ Meat Mixture
02 -
1 lb of ground beef
03 -
Half of a medium onion, diced
04 -
2 garlic cloves, finely chopped
05 -
1 tsp of cumin spice
06 -
1 tsp black pepper
07 -
½ tsp red pepper flakes
→ Cheese
08 -
1 cup of Pepper Jack, grated
09 -
1 ½ cups of sharp cheddar cheese, shredded
10 -
1 ½ cups of Monterey Jack, shredded
→ Egg Mixture
11 -
⅓ cup plain flour
12 -
1 ½ cups of half and half cream
13 -
5 whole eggs
# Instructions:
01 -
Turn oven to 450° and line a foil-covered tray sprayed with oil. Clean and dry poblano peppers, then place them on the tray. Bake for around 20-25 minutes, flipping them here and there, until skins bubble up and turn black.
02 -
Once out of the oven, pop hot peppers into a glass bowl, cover with wrap, and let them steam for roughly 15 minutes. Peel the skins off, cut them lengthwise, rinse out the seeds, and pat dry.
03 -
Heat up a big skillet, toss in the ground beef, onion bits, and garlic. Add the cumin, pepper, and crushed chilies. After cooking all the way through, drain the grease and return it to the skillet.
04 -
Get a 2 ½ quart baking dish and lightly coat with oil spray. Lay peppers at the bottom, sprinkle ¾ cup Monterey Jack, half the beef mix, ½ cup Pepper Jack, and ½ cup cheddar. Do another layer, ending with sharp cheddar cheese on top.
05 -
In a small bowl, mix together your half-and-half, eggs, and flour till smooth. Pour on top of the layers in the dish.
06 -
Place the dish uncovered into a 350° oven for about 30-35 minutes. When done, scatter the leftover half cup cheddar across the top and bake another 15 minutes.
07 -
Take it out when the cheese is nicely browned. Serve with sides you love like rice or beans, and enjoy!
# Notes:
01 -
Based on an idea from Taste of Home
02 -
Tastes great with rice, beans, or similar Mexican side dishes